Dining Out: Explore modern lodge fare at Between the Trees
Chef Adam Pugh brings fresh enthusiasm and extensive experience to a menu centered around modern lodge cuisine at Between the Trees, the signature restaurant within the new Grand Bohemian Lodge.
“We have a story to tell and want to inspire guests by showing them through the lens of this luxury hotel,” says Pugh.
Classically prepared dishes emphasize relationships with local and regional farms, artisans, and producers and highlight ingredients sourced from partners like Clem’s Organic Garden and Timberock Heritage Poultry Farm.
“Through artful plates, we’re highlighting the best ingredients offered in the Upstate area,” Pugh says. “We want to create that community with food that’s as hyper-local as we can get.”
Tapping into the lodge's culinary heritage, hearty game dishes like venison, elk and bison are menu mainstays. Pugh says a must-try is the elk carpaccio small plate.
“The malted aioli gives this dish a rustic vibe,” says Pugh. “Pair it with the creaminess of Covington sweet potatoes – it's absolutely delicious.”
Another must-try is the blackened grouper with rock shrimp in a fennel tomato sauce and garnished with crispy sourdough croutons provided by Rise Bakery.
Pastry chef Brianna Vazquez delivers star power to tempting desserts like a buttermilk-crème panna cotta with blueberries, a recipe inspired by Pugh’s grandfather.
In addition to the dinner menu, a special ingredient-focused menu takes diners on a tasting journey defined by the season.
To give you an idea, a recent four-course dinner featured imported French black truffles. Referred to as “diamonds of the kitchen,” these culinary delights made an appearance in every course, ranging from a parsnip velouté starter with shaved Perigord truffles, Carnaroli rice risotto with black truffle butter, and a roasted Timberock Farm duck entrée with truffle duxelles and candied sunchokes. The dinner finished with a truffle gelato dessert with vanilla bourbon.
“It’s a memorable experience and a chance to step away from the usual,” Pugh says. “I want the dishes to give guests something to talk about and an experience that will stay with them long after they leave.”
Design-driven interiors pull inspiration from the Falls Park location, with a forest-inspired color scheme of hunter-greens and earthy browns. Bordeaux leather seating, textured fabrics, and elements like reclaimed wood reinforce a comfortable but refined lodge vibe.
In addition to the main dining room, seating options are by one of the four fireplaces, in a 1,000-bottle wine room, at the chef counter and bar in front of the open kitchen or in a 16-seat private dining room with an exterior glass wall that opens to park views.
“We have a reverence for this location, and I want guests to be inspired when they come here,” says Pugh. “Part of the dining experience is sharing what Greenville is all about. And here, everyone eats.”
Between the Trees is open daily for breakfast, brunch, and dinner. For more info, visit betweenthetrees.com
YOU CAN GO: Valentine’s Day Dinner
Offered Feb. 14 through Feb. 17, this four-course prix fixe Valentine’s menu of lodge favorites is sure to win hearts. Space is limited. Reserve your spot at betweenthetrees.com